Step 1

To peel plantains, cut 2 slits down sides of each just deep enough to go through peel, avoiding flesh; carefully peel in sections. Cut plantains crosswise 3/4 inch thick.

Step 2

In large bowl, stir together lime juice, 2 teaspoons salt, and 4 cups water until salt dissolves. Add plantains and let soak 20 minutes.

Step 3

Meanwhile, make dip:  In blender, puree cilantro, avocado, serrano chile, garlic, scallion, lime juice, vinegar, and agave until smooth, adding 1/4 to 1/2 cup water as needed; season with salt. Press parchment or plastic wrap directly on surface of dip and refrigerate until ready to serve.

Step 4

Heat air fryer to 350°F. Drain plantains but do not dry (a little excess water helps soften them). In bowl, toss plantains with 1 tablespoon oil. Transfer to air fryer basket, leaving space in between, and cook 9 minutes., flipping after 5 minutes.

Step 5

Transfer tostones to work surface lined with parchment paper. Using heavy glass or mug, firmly smash each to about 1/4 inch thick (clean bottom of glass occasionally to prevent sticking). If tostones harden, reheat briefly in air fryer for easier smashing.

Step 6

Heat air fryer to 400°F. Using 1 tablespoon oil, brush both sides of half of tostones and sprinkle with 1/4 teaspoon salt. Transfer to air fryer basket, spacing about 1/2 inch apart, and cook until edges start to turn light golden brown, 3 to 4 minutes. Flip and cook until crisp and golden brown around edges, 4 minutes more. Transfer to plate. Repeat brushing and cooking with remaining oil and tostones and leave in air fryer.

Step 7

When second batch is ready, top with first batch of tostones and cook until reheated and crisp, 1 to 2 minutes. Sprinkle with smoked paprika and serve immediately with dip.